This research aims to determine the effect of parental age on fertility and hatchability of Lohman strain chicken eggs. This research uses quantitative methods, collecting data using observation, documentation and interview techniques. The data obtained were then analyzed using RAL variance analysis with a unidirectional pattern with 3 treatments, namely P1 (mother's age 27 weeks), P2 (mother's age 37 weeks), P3 (mother's age 47 weeks), which was repeated in 6 repetitions. Variables seen from the values of fertility and hatchability. The results of the analysis of variance stated that the age of the parent had an effect (P<0,01) on the fertility and hatchability of Lohman strain chicken eggs
The research titled The Effect of Lemon Juice Addition on Texture and Color of Goat Milk Yogurt, was conducted at the Laboratory of the Faculty of Animal Husbandry, Wijayakusuma University, Purwokerto, on June 26–27, 2024. This study aimed to determine the effect of varying levels of lemon juice on the texture and color of goat milk yogurt. Materials used included 1000 ml of goat milk, 50 ml of yogurt starter, and 63 ml of lemon juice. The method applied was an experimental approach using a Completely Randomized Design (CRD) with a one-way pattern. The study consisted of 4 treatments and 25 replications. The treatments were: P0 (no lemon juice), P1 (1% lemon juice of total yogurt volume), P2 (2%), and P3 (3%). Organoleptic tests on texture and color were conducted by 25 semi-trained panelists. Data were analyzed using variance analysis, followed by the Least Significant Difference (LSD) test. The results showed that lemon juice addition had a very significant effect (P<0.01) on both the texture and color of the yogurt. The increase in lemon juice concentration enhanced the visual appeal and altered the texture, indicating its potential role in improving yogurt quality
The research titled "The Effect of Lemon Juice Addition on Texture and Color of Goat Milk Yogurt" was conducted at the Laboratory of the Faculty of Animal Husbandry, Wijayakusuma University, Purwokerto, on June 26-27, 2024. The materials used in this study included 1000 ml of goat milk, 50 ml of yogurt starter, and 63 ml of lemon juice. The research method used was experimental with a Completely Randomized Design (CRD) in a one-way pattern. This study consisted of 4 treatments and 25 replications, with the treatments including P0 (no lemon juice addition), P1 (1% lemon juice addition from the total yogurt mixture volume), P2 (2% lemon juice addition from the total yogurt mixture volume), and P3 (3% lemon juice addition from the total yogurt mixture volume). The variables observed were organoleptic tests for texture and color, conducted by 25 semi-trained panelists. The data were analyzed using variance analysis followed by the Least Significant Difference (LSD) test. The results showed that the addition of lemon juice had a very significant effect (P<0.01) on the texture and color of goat milk yogurt.
The study entitled Profile of Etawa Crossbred Goat Breeders (PE) in Gumelar Village, Gumelar District, Banyumas Regency was conducted on August 16 - September 17, 2024 in Gumelar Village. The formulation of the problem in this study is 1) How old are the breeders in Gumelar Village. 2) How is the education of the breeders in Gumelar Village. 3) How many dependents are there in the breeder's family in Gumelar Village. 4) How long have they been raising livestock. This study used a survey method by collecting information from goat breeders in Gumelar Village. The variables observed included the age of the breeder, the breeder's education, the number of dependents in the family, and the experience of raising livestock in Gumelar Village. The results of the study showed, 1). Most of the PE goat breeders in Gumelar Village were over 55 years old, 2). Most of the PE goat breeders' education graduated from elementary school, 3). Most of the PE goat breeders have 3-5 family dependents, 4). Most of the breeders have 11-30 years of livestock experience.
The research entitled Physical Characteristics of Etawa Crossbred Goats in Gumelar Village, Gumelar District, Banyumas Regency, was conducted on February 9-11, 2025. This study aims to determine the physical characteristics of Etawa Crossbred goats in Gumelar Village, including fur color, rewos fur, facial profile, ear shape, horn shape. The research material used was 106 Etawa Crossbred goats from three Livestock Farmer Groups. The method used in this study was a survey by conducting direct observation of Etawa Crossbred goats in Gumelar Village. Data analysis in this study used descriptive analysis with five parameters, namely fur color, rewos fur, facial profile, ear shape, and horn shape. The results of the study showed that the color of the fur was dominated by black and white (PH), which was 88 percent, most of them had rewos fur, which was 92 percent, the facial profile of all PE goats was convex, the shape of the ears of 100 percent of PE goats was long and drooping, and most of the PE goats had small horns, which was 98 percent
The study entitled "The Effect of Adding Papaya Leaf Flour (Carica Papaya L) in Feed on the Percentage of Breast and Thigh Carcas of Manila Ducks" was to determine the effect of adding papaya leaf flour to feed on the percentage of breast and thigh carcas of Manila ducks. This study used 40 five-week-old Manila ducks. The experimental design used was a Completely Randomized Design (CRD) One-Way Pattern with four types of treatments, namely PO (addition of 0% papaya leaf flour), P1 (addition of 2% papaya leaf flour), P2 (addition of 4% papaya leaf flour), and P3 (addition of 6% papaya leaf flour). Each treatment consisted of five replications. The parameters observed included the percentage of breast and thigh carcas of Manila ducks. The results showed that the average percentage of breast carcas of Manila ducks treated with P0; P1; P2; and P3 were 26.66; 28.11; 28.56; and 27.23 % respectively. The average percentage of thigh meat of Manila ducks treated with P0; P1; P2; and P3 was 25.82; 26.07; 27.36; and 26.19%, respectively. The highest percentage of breast and thigh carcas were obtained from Manila ducks treated with four percent papaya leaf flour (P2).
This study aims to determine the effect of the addition of rosella flower powder (Hibiscus sabdariffa L) on the color, taste and aroma of goat's milk yogurt. The ingredients used are goat's milk, rosella flowers, and yoghurt starter. The design of this study used an experimental method with a Complete Random Design (RAL) unidirectional pattern consisting of four treatments, namely P0 (control), P1 (addition of rosella flower powder 5 grams/200ml goat milk + yoghurt starter 20%), P2 (addition of rosella flower powder 10 grams/200ml goat milk + yoghurt starter 20%), and P3 (addition of rosella flower powder 15 grams/200ml goat milk + yoghurt starter 20%). Each treatment consisted of five replicates. The parameters measured were color, taste and aroma using 25 semi-trained panelists. The results of the study proved that the addition of rosella flower powder (Hibiscus sabdariffa L) had a very real effect (P<0.01) on the color and taste of goat milk yogurt and had no real effect (P>0.05) on the aroma of goat milk yogurt. The P3 treatment was the most preferred color assessment treatment by the panelists because rosella flowers contained anticionin, which is a red pigment
This study aims to evaluate the effect of Indigofera leaf flour (Zollingeriana) on the production performance of male New Zealand White (NZW) rabbits.Twenty male NZW rabbits aged ± 2 months were fed with 4 treatments: 0%, 10%, 20%, and 30% Indigofera leaf flour in the diet.The research results showed no significant differences (p > 0.05) in Daily Body Weight Gain (PBBH) and Dry Matter Intake (BK) among the groups.However, numerically, the addition of 20% Indigofera tends to increase Daily Body Weight Gain (PBBH) and Dry Matter Intake (BK).Indigofera up to 30% in the feed still maintains rabbit production performance.Further research is needed to optimize the use of Indigofera as an alternative feed for rabbits
Abstract.The aim of research entitled "The Effect of Adding Red Guava Juice (Psidium guava L.) on the Taste and Aroma of Goat Milk Yoghurt" was to determine the effect of adding red guava juice (Psidium guava L.) on the taste and aroma of goat's milk yoghurt. This research used goat's milk, red guava and plain yoghurt. The experimental design used was an experimental method with a completely randomized design (CRD) with a unidirectional pattern with four types of treatment, namely P0 (control), P1 (addition of 5% red guava juice), P2 (addition of 10% red guava juice), P3 (addition of 10% red guava juice). addition of 15% red guava juice, each treatment with 5 repetitions. The parameters observed included taste and aroma using 25 semi-trained panelists. The results showed that the addition of red guava juice (Psidium guava L.) had a very significant effect (P<0.01) on the taste and aroma of goat's milk yoghurt. Treatment P3 (15%) is the most popular taste and aroma assessment by panelists because red guava juice produces a quite sour taste and covers the typical aroma (prengus) of goat's milk
This study aims to determine the success rate of artificial insemination of Simmental and Ongole crossbreed cattle in Purwanegara and the factors that influence its success. The results of the study of the success rate of artificial insemination showed that the average value of Secvice Per Conception (S/C) Simmental was 1.394 ± 0.125 and Ongole crossbreed was 1.295 ± 0.117 both approaching 1.00 identifying that each Simmental and Ongole crossbreed cow requires 1 dose of artificial insemination before reaching pregnancy and reflects the productivity level of Simmental and Ongole crossbreed cattle. The results of the study showed that the Conception Rate (CR) value in Simmental cattle was 78% and Ongole crossbreed reached 82%, in the Ongole crossbreed cattle conception rate parameter it was slightly higher when compared to Simmental, this shows that the CR of Ongole crossbreed cattle is better than Simmental cattle. The high Non Return Rate (NRR) value is 78%, while the Ongole crossbreed cattle have a higher non return rate of 82% so that the Ongole crossbreed has a higher NRR than Simmental. The success factors of artificial insemination are the fertility rate at high fertility based on the age and BCS condition of the cattle, the efficiency of the inseminator's work, the duration of reporting until artificial insemination and the quality of nutrition, temperature, climate, weather and cattle maintenance management
This study aims to determine the effect of adding papaya leaf flour to the feed on feed consumption and feed conversion in 6-10 week old Manila ducks. This study used 40 male Manila ducks divided into 4 treatment groups with 5 replications, namely P0 (control), P1 (2% papaya leaf flour), P2 (4% papaya leaf flour), and P3 (6% papaya leaf flour). The research results indicate that the addition of papaya leaf flour does not have a significant effect (P>0.05) on feed consumption and feed conversion in Manila ducks. However, numerically, the highest feed consumption was found in P0 (657.30 grams/head/week) and the lowest feed conversion in P2 (4.33). It is recommended to use 4% papaya leaf meal in the Manila duck feed for feed efficiency
This research aims to determine the effect of the percentage of addition of aloe vera gel on the taste and aroma of beef meatballs. This research was carried out from 22 April 2024 to 23 April 2024 at the Laboratory of the Faculty of Animal Husbandry, Wijayakusuma University, Purwokerto. The ingredients used in this research include: beef, tapioca flour, ice cubes, garlic, pepper, table salt and aloe vera gel. This research used a Completely Randomized Design (CRD) with a unidirectional pattern with 4 treatments, the amount of aloe vera gel P0=0%, P1=5%, P2=10%, P3=15% which will be added to 500 grams of ground beef in each treatment. The variables measured were taste and aroma using 25 semi-trained panelists. The results of the variance analysis stated that the addition of aloe vera gel was different but not significant (P>0.05) to the taste of beef meatballs and very significantly different (P<0.05) to the scent of beef meatballs. The conclusion of this research is that the percentage of adding aloe vera gel to beef meatballs does not affect the taste of the meatballs but does affect the aroma of the meatballs. The higher the percentage of aloe vera gel, the more pleasant the scent.
Forage is one of the things that determines the success of a livestock business, so it is necessary to have forage that is good in quality and quantity. Therefore, the problem raised in this research is the productivity of odot grass (Pennisetum purpureum cv. Mott) which was given urea fertilizer at different doses, at the age of first cutting. Because feed is very important for livestock development, feed must be sufficient for livestock growth and survival. Forage is the main source of feed for ruminant animals, a ratio of 40:60 is optimal for dry matter or pasture concentrate to feed or fortifier concentrate. This research used a Completely Randomized Design (CRD) with five treatments and four replications. Treatments P0, P1, P2, P3, and P4 are as follows: Treatment P0 odot grass (control) + urea + 10 gr/m2, Treatment P2 odot grass + urea + 10 gr/m2, Treatment P3 odot grass + urea + 30 gr/m2, and Treatment P4 odot grass + 40 gr/m2 urea.
Providing PGPR to the soil around the plant can influence the growth and fresh production of Pygmy Elephant grass. This research aims to determine the effect of PGPR Mutiara Alam Tani on the number of tillers and leaf length. The research was carried out experimentally using (RAL) with 5 treatments and 4 repetitions consisting of treatment PO = Dwarf Elephant Grass (control) without the addition of PGPR; Treatment P1 = Dwarf Elephant Grass + PGPR 2.5 ml/liter water/m2; Treatment P2 = Dwarf Elephant Grass + PGPR 5 ml/liter of water/m2; Treatment P3 = Dwarf Elephant Grass + PGPR 7.5 ml/liter of water/m2; Treatment P4 = Dwarf Elephant Grass + PGPR 10 ml/liter water/m2). The parameters measured are the number of tillers and leaf length. The results showed that the highest number of tillers was shown in the P4 treatment where 10 ml of PGPR was added in 1 liter of water producing an average number of 5.50 tillers, while the lowest number of tillers was in the P0 treatment which did not add PGPR which produced an average number of tillers. 4.25 tillers. The longest leaves were found in treatment P4 where 10 ml PGPR was added in 1 liter of water with an average length of 75.75 cm, while the shortest leaf length was found in treatment P0 where no PGPR was added resulting in an average weight of 64.75 cm. The results of the analysis showed that the administration of PGPR Mutiara Alam Tani had no significant effect (P>0.05) on the number of tillers and leaf length of Dwarf Gajah Grass. Based on the results of the analysis of variance, it showed that P0, P1, P2, P3 and P4 had the number of tillers and leaf length which is relatively the same. So it can be concluded that the provision of PGPR Mutiara Alam Tani has not been able to influence the number of tillers and the yield of Dwarf Gajah Grass leaf length.
Penelitian dengan judul “Pengaruh Penambahan Ovalet Sebagai Bahan Baku Es Krim Terhadap Daya Leleh dan Overrun” dilaksanakan di Laboratorium Fakultas Peternakan Universitas Wijayakusuma Purwokerto pada tanggal 1 agustus sampai dengan 2 agustus 2024. Bahan – bahan yang digunakan dalam penelitian ini meliputi 4000 ml susu sapi murni, 2000 gr susu skim bubuk, 2000 gr whipped cream, 1000 gr gula pasir dan 11 gr ovalet. Metode penelitian yang digunakan adaah experimental dengan Rancangan Acak Lengkap (RAL) pola searah. Penelitian ini terdiri dari empat perlakuan dan lima ulangan dengan jumlah unit percobaan adalah 20, dengan perlakuan meliputi P0 (adonan es krim tanpa penambahan ovalet), P1 (penambahan ovalet 0,50% dari total volume adonan es krim), P2 (penambahan ovalet 0,75% dari total volume adonan es krim), dan P3 (penambahan ovalet 1% dari totalvolume adonan es krim). Parameter yang diamati yaitu overrun dan daya leleh. Data dianalisis menggunakan analisis variansi dan dilanjutkan dengan uji Beda Nyata Terkecil (BNT). Hasil penelitian membuktikan bahwa overrun pada es krim dengan penambahan ovalet berpengaruh sangat nyata (P<0,01), dan untuk daya leleh pada es krim dengan penambahan ovalet berpengaruh sangat nyata (P<0,01). Kesimpulannya, semakin tinggi penambahan ovalet hingga 1%, maka overrun nya tinggi dan daya leleh nya lama.
The research entitled The Effect of Adding Skim Milk as a Binder on the Taste and Aroma of Chicken Nuggets was conducted at the Laboratory of the Animal Husbandry Faculty of Wijayakusuma University in Purwokerto on May 28, 2024. The materials used in this study included 4000 grams of broiler chicken meat (breast part), 800 grams of wheat flour, 35 grams of ground pepper, 1440 grams of skim milk, 35 grams of salt, 8 eggs, 400 grams of ice, 1000 grams of breadcrumbs for coating, and 1 liter of cooking oil. The research method used was experimental with a Completely Randomized Design (CRD) in a single factor pattern. This study consisted of 4 treatments and 25 replications, with treatments including P0 (nugget batter without the addition of skim milk), P1 (addition of 5% skim milk by weight of the batter), P2 (addition of 10% skim milk by weight of the batter), and P3 (addition of 15% skim milk by weight of the batter). The observed variables were organoleptic tests of taste and aroma conducted by 25 semi-trained panelists. The data were analyzed using variance analysis followed by the Least Significant Difference (LSD) test. The results showed that the taste of chicken nuggets with the addition of skim milk had a very significant effect (P<0.01), and the aroma of chicken nuggets with the addition of skim milk also had a very significant effect (P<0.01). In conclusion, the addition of skim milk in the processing of chicken nuggets can enhance the flavor of chicken nuggets and is well accepted by the panelists
The purpose of this study was to determine the success rate of artificial insemination in cattle in Pagentan District, Banjarnegara Regency, and the success rate of farmers who performed artificial insemination. Because this area is one of the centers of beef cattle production in Banjarnegara Regency, it was deliberately chosen as the research location. The data collection technique used in this study was direct observation and interviews with farmers. The data obtained were calculated using the perception rate and service per perception formulas. According to the results of the study obtained in Pagentan District, most farmers were under 40 years old. While the level of education of the farmers was the highest, namely elementary school, with the main job mostly being being a farmer, The perception rate value obtained was 77.14% and was included in the high category because it exceeded the predetermined standard limit. While the service per conception value obtained was 1.29%, both of which indicate that the condition of livestock in Pagentan District is very good and has a high fertility rate, the birth interval value is not so long, which can affect the success rate of artificial insemination
The research titled The Effect of Azolla Meal (Azolla microphylla) Supplementation on the Body Weight and Feed Conversion of Village Chickens in the Brooding Phase was conducted from June 7 to June 21, 2024. This study aimed to determine the effect of Azolla meal supplementation on body weight and feed conversion in village chickens during the brooding phase. The research material used consisted of 60 one-day-old DOC village chickens. Azolla meal was administered over a two-week period. The DOC chickens were placed in experimental cages measuring 30 cm x 30 cm x 40 cm, with 20 units in total. This study employed an experimental method with a Completely Randomized Design (CRD) in a single factor pattern consisting of four treatments: P0 (control), P1 (2% Azolla meal), P2 (4% Azolla meal), and P3 (6% Azolla meal). Each treatment had five replications, resulting in 20 experimental units. Each unit contained three chickens, totaling 60 DOC village chickens. Parameters measured included body weight and feed conversion. The average body weights of the chickens with 0%, 2%, 4%, and 6% Azolla meal supplementation were 77.58, 77.82, 80.64, and 78.56 grams, respectively. The average feed conversion rates with 0%, 2%, 4%, and 6% Azolla meal supplementation were 6.677, 6.195, 5.974, and 6.016, respectively. The addition of Azolla meal at 0%, 2%, 4%, and 6% doses resulted in non-significant differences in body weight and feed conversion
The research titled The Effect of Papaya Leaf (Carica papaya L.) Solution on the Quality of Broiler Eggs was conducted from July 20 to August 10, 2024. This study aimed to determine the impact of soaking eggs in papaya leaf solution on egg weight loss, haugh unit, and pH of broiler eggs. The research utilized 60 broiler eggs. The egg soaking treatment in the papaya leaf solution was performed for one hour. Eggs were soaked in jars with three eggs per jar, and each treatment was replicated five times. The study employed an experimental method with a Completely Randomized Design (CRD) with a single factor, consisting of four treatments: P0 (1000 ml of water without papaya leaf solution), P1 (900 ml of water + 100 ml of papaya leaf solution), P2 (800 ml of water + 200 ml of papaya leaf solution), and P3 (700 ml of water + 300 ml of papaya leaf solution). Each treatment had five replications, resulting in 20 experimental units, with three eggs per unit, making a total of 60 eggs. The measured variables were egg weight loss, haugh unit, and pH of broiler eggs. The average egg weight loss with soaking in papaya leaf solution at doses of 0%, 10%, 20%, and 30% was 3.27 ± 1.86; 3.43 ± 1.94; 3.08 ± 1.80; and 3.01 ± 1.76, respectively. The average haugh unit values for eggs with soaking in papaya leaf solution at doses of 0%, 10%, 20%, and 30% were 52.46; 54.86; 58.26; and 58.13, respectively. The average pH values for eggs with soaking in papaya leaf solution at doses of 0%, 10%, 20%, and 30% were 8.94; 8.89; 8.80; and 8.55, respectively. Soaking eggs in papaya leaf solution at doses of 0%, 10%, 20%, and 30% resulted in no significant effect on egg weight loss, haugh unit, and egg pH
Research with the title "Body Weight of Male Ongole Crossbreed (PO) Cattle Using Several Measurement Methods at the Farm Animal Market, Banjarnegara Regency" was carried out on September 12, 2023. The aim of this research was to test the accuracy of the school and winter formulas compared with the weight of digital scales. The research was carried out using a survey method; the material used was 35 male Ongole crossbreed cattle aged ± 2 years. The parameters observed include body weight, chest circumference, and body length. Data analysis was carried out using the z test. The results of the research show that the calculated Z value between the Schoorl formula and digital scales is greater than the T table value (t0.05), namely (z = 2.05 > t0.05 = 1.65). This shows that there is a significant difference between the results of Schoorl's formula calculation of body weight on scales. The calculated Z value between the Winter formula and digital scales is greater than the T table value (t0.01), namely (z= 3.86 > t0.01 = 2.58). This shows that there is a very significant difference between the calculation results of the Winter formula and body weight on the scale. Of the two formulas, the most effective one used to estimate the body weight of Ongole crossbreed cattle (PO) is the Winter formula compared to the Schoorl formula.
